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Chicken Enchiladas Recipe

They are simple to prepare with other ingredients of your choice and are a tasty method to get a flavor of Mexico.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Equipment

  • 1 Large skillet or saucepan
  • 1 Mixing bowls
  • 1 Baking dish
  • 1 Spoon or spatula
  • 1 Knife and cutting board
  • 1 Whisk
  • 1 Aluminum foil

Ingredients
  

For the Chicken Filling

  • 2 cups cooked, shredded chicken
  • 1 cup diced onions
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • ½ tbsp garlic powder
  • ½ tbsp smoked paprika
  • ½ cup shredded cheese

For the Enchilada Sauce

  • 2 tbsp olive oil
  • 2 tbsp purpose flour
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • ½ tbsp garlic powder
  • 2 cups chicken broth
  • 1 tbsp tomato paste
  • Salt to taste

Instructions
 

  • Make the Enchilada SauceHeat the olive oil in a saucepan on medium heat.Whisk in flour and chili powder to make a smooth paste.Gradually add chicken broth, whisking constantly to prevent lumping.Add cumin, garlic powder, tomato paste, and salt and stir.Cook on low heat 5-7 minutes, or until the sauce gets a little thick. Take off the heat and keep aside.
  • Prepare Chicken Filling On a large skillet saute onions and bell peppers until tender (optional).Add shredded chicken, cumin, chili powder, garlic powder, and smoked paprika. Mix well.Add 1/2 cup shredded cheese and take off the heat.
  • Enchiladas AssemblyHeat your oven to 375°F (190 0 C).Set a 9x13-inch baking dish lightly greased.Pour 1/2 cup of the enchilada sauce in the dish and spread evenly.Heat the tortillas until they are soft.Put some of the chicken filling in each tortilla, roll up and place in the baking dish seam-side down
  • Sauce and CheeseAdd the leftover enchilada sauce to the tortillas equally.Top with the shredded cheese.Enchilada Baking Step 5:Wrap the dish with aluminum foil and bake at 20 minutes.Discard the foil and continue baking an further 10 minutes or until the cheese is melted and bubbly.
  • Garnish and Serve:Allow the enchiladas to sit 5 minutes before serving.Top with fresh cilantro, jalapeno slices or sour cream.

Notes

Fresh Ingredients: Fresh onions, garlic, and herbs will make it taste better.
Make Ahead: You can fill the enchiladas up to 1 day in advance and bake right before serving.
Be creative with Fillings: Add beans, corn or spinach.
Keep the Spice in Check: Add chili powder and jalapenos to your tolerance of spiciness.
Cheese Option: A combination of cheeses such as cheddar and Monterey Jack will taste the best.
 
Keyword Chicken Enchiladas Recipe